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Tacos are one of the most delicious Mexican culinary treasures. It's a fact. Really, who doesn't like a taco? Hand-held pockets of juicy, finger-licking, hearty perfection. Plus, the staggering variety means that there is something for everyone...and often many for each of us. So, since we're in the business of Mexican culinary treasures, allow us to help you on your noble quest to find your favorite taco!

Scrambling a few diced pieces of cactus into a breakfast taco is a great way to introduce your friends to nopalitos. Similar in taste to green beans, nopalitos add just a touch of intrigue to your morning. Loaded with vitamin C, beta-carotene, fiber, magnesium and calcium, eating cactus is good for you. Add a couple of chopped Serrano chiles to this recipe for a revved up morning taco.

Set the stage for a delicious plate with these healthy fish tacos with peach salsa. Add a grilled corn salad, chock full of vegetables, and a quick mango banana shake featuring GOYA® Mango Fruit Pulp, for your best taco night yet!

"These Tacos de Jicama are served inside sliced jicama, a crunchy root vegetable, high in vitamin C and fiber and low in calorie,” says Cathy Shyne, executive chef at Tortilla Republic. “The combination of shrimp, tomatoes, avocados, and onions is delicious and hearty, so you'll feel full without consuming naked calories.”

Bring the flavors of Latin America home with Picadillo Tacos, a blend of ground pork, golden raisins, stuffed olives, sweet red peppers and onions. Stuffed into crispy corn tacos for a crunchy, sweet, salty and juicy treat, they are easy to make (and easy to eat) any day of the week.

Fish tacos certainly get a lot of press these days, but sometimes Oyster Taco might just be the ticket. Quick prep and ready ingredients make this dish easy, impressive, and may just land you that extra-large box of chocolates you have been dreaming of. Pairs nicely with our Easy Salsa de Chile Chipotle.

Taquitos Arabicos is a dish that takes a bit of time to prepare but is well worth it in the end. Homemade tortillas flavored with bacon fat are filled with pickled cucumbers, creamy fennel pollen yogurt sauce, spicy harissa, and slices of seared venison.

These tacos use Achiote seasoning, which is a traditional spice in the Mayan and Yucatan community in Mexico. It is made by grounding annatto seed (which gives the distinct, red color) with spices and sour orange and lime.

The best part of a mini taco is that you get to have more than one! In these tasty tacos, lobster meat is tossed with Meyer lemon juice and crème fraîche before getting topped with a sweet and spicy mango salsa.

Delicatessen’s Executive Chef/Partner, Michael Ferraro, takes each and every opportunity to expand his repertoire of international comfort food, and these Pulled Pork Tacos are a perfect example. Comforting in every way, while still maintaining an edge and gourmet flair.

These Tuna Poke Tacos are light but packed with flavor from a quick sesame marinade on the raw tuna. A drizzle of citrusy aioli and a handful of fresh vegetables add final layers of texture and flavor.

This Mexican-inspired recipe from Chef Rick Bayless features marinated strip steak and fire-roasted poblano chiles and onions. After marinating in garlic, lime, and cumin for hours, the strip steak and chile rajas need no other accompaniment!

Although not native to Mexico, with a contested origin between Africa and India, hibiscus flowers, also known as jamaica, arrived in colonial times and are now deeply integrated into Mexican cuisine. In these light tacos, the tart and bright flowers are mixed with roasted sweet potatoes and sauteed vegetables before being wrapped in a lettuce leaf "tortilla."

Multiple varieties of mushrooms (try cremini, oyster, and shiitake) make for an even more exciting combination of textures, but even plain old portobellos become something special with the addition of chile, herbs, and a touch of butter.

Rajas, meaty strips of roasted chiles, make excellent vegetarian tacos, and this classic version is as rich and satisfying as any pile of pork. All that richness craves a little spice, so if your poblanos have no heat (some pack a tingle, to be sure), don’t neglect the black pepper in the recipe or be sure to spoon on spicy salsa before serving.

These tuna tacos are assembled free form on the plate so they are perfect to put together yourself or to share with someone else. A creamy avocado sauce, a spicy mayonnaise sauce and just a hint of soy sauce and sesame oil pack big flavors while keeping the dish light and bright.